Solvent fractionation of rambutan (Nephelium lappaceum L.) kernel fat for production of non-hydrogenated solid fat: Influence of time and solvent type

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• 作者：Busakorn Mahisanunt^a ; Kriskamol Na Jom^a ; Shingo Matsukawa^b ; Utai Klinkesorn^a ; ^{utai.k@ku.ac.th} ; ^{utai27@yahoo.com}
• 关键词：Rambutan kernel fat ; Solvent fractionation ; Solid fat ; Physical characteristics ; Chemical characteristics
• 刊名：Journal of King Saud University - Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：29
• 期：1
• 页码：32-46
• 全文大小：1296 K
• 卷排序：29

文摘

The present study performed isothermal (25 °C) solvent fractionation of rambutan (Nephelium lappaceum L.) kernel fat (RKF) to obtain the fat fraction that had melting properties comparable to a commercial hydrogenated solid fat. The effect of two fractionation parameters, holding time (12, 18 and 24 h) and solvent types (acetone and ethanol), on the properties of fractionated fat were investigated. The results showed that a fractionation time increase caused an increased yield and decreased iodine value for the high melting or stearin fractions. The thermal behaviors and solid fat index (SFI) of these stearin fractions were different from the original fat, especially for stearin from acetone fractionation. The major fatty acid in this stearin fraction was arachidic acid (C20:0) consisting of more than 90%. Overall, we demonstrated that acetone fractionation of RKF at 25 °C for 24 h is effective for producing a solid fat fraction, which has comparable crystallizing and melting properties to commercial hydrogenated fat. The fractionated rambutan fat obtained by this process may lead to its potential use in specific food products.